The TMT: Tomato, Mayo, and Toast

Note: Use only the best summer tomatoes and high quality bread for this recipe. The mayonnaise can be made completely manually with a whisk. To keep the bowl steady, drape a clean dish towel over the top of a medium-sized saucepan. Place a large bowl on top of it. It should remain stable as you whisk.

Extra-virgin olive oil becomes very bitter when blended in a food processor or stand mixer due to high exposure to oxygen. It's better to add the olive oil while whipping by hand (your hand is much gentler than a food processor, no matter how strong and fast you think you are).

If you want an even easier way to make store-bought mayo better, try this: Put a cup of store-bought mayo in a bowl. Grate a clove of garlic over it using a Microplane grater, crack a good half teaspoon of pepper on top, then add two tablespoons of the very best extra-virgin olive oil. Whisk until it's incorporated, then add another two tablespoons and whisk again. Now taste it. See what you just made?

Procedures

1

For the mayonnaise:Combine egg yolks, lemon juice, mustard, and garlic in the bowl of a food processor or stand mixer fitted with a whisk attachment. With machine running, slowly drizzle in canola oil, stopping machine to scrape down sides as necessary. Mixture should begin to form thick emulsion. Transfer to a large bowl set in a heavy pot lined with a dish towel to stabilize. Whisking constantly, slowly drizzle in olive oil until. Add up to 1 tablespoon water, whisking constantly, until mixture lightens in color and is thin enough to slowly fall off of a spoon when held vertically. Season to taste with salt and black pepper.

2

Slather mayonnaise on top of toast and top with tomatoes. Sprinkle with coarse sea salt and serve immediately before salt dissolves.